Pumpkin, cheddar and sage soup with parmesan crisps

In the depths of winter, nothing can beat a steaming bowl of soup to warm the body and sooth the soul. What better than to make a soup which uses the best of this season’s freshest ingredients? A comforting pumpkin soup swirled with cheddar cheese and a little sage, topped with a scattering of pumpkin seeds and a parmesan crisp will do the trick!

An easy mid-week dinner or a delicious starter, this recipe is a real crowd pleaser. Enjoy.

After approximately one minute, pour the double cream and the can of pumpkin puree into the saucepan and mix together.

Include the vegetable stock, cheddar cheese and fresh sage. Bring to a simmer and then allow to reduce for approximately 30 minutes until all the stock has been absorbed. Don’t forget to stir regularly!

In the meantime, use your metal cutters to cut your parmesan into shavings. Add a little black pepper, then bake for 10-12 minutes or until the cheese is crisp and golden. Allow the parmesan crisps to cool, before removing from the baking sheet.

Serve your bowls of soup with additional black pepper if you wish, a scattering of pumpkin seeds, the remaining fresh sage leaves and the parmesan crisp.

Many thanks to Emily Coates for providing such a fantastic winter soup recipe. For further foodie inspiration, don’t forget to check out her blog recipesandreviews.co.uk. You can also follow Emily on Twitter for more kitchen tips and recipes @Emily_etc